Pulled pork is probably the easiest thing to make for a crowd (well, at least my crowd since I don’t know too many vegetarians). Depending on what you want to serve, you can doctor a pork shoulder or Boston butt to your liking from pulled pork tacos, BBQ pulled pork or anything else you can imagine. This weekend we made Tyler Florence’s recipe for BBQ Pulled Pork for our Puppy Bowl IV Party. I will warn you this is not is not NC style BBQ but it is very tasty. My sister taught me the best trick to making pulled pork – set the oven very low and let the pork cook while you sleep. Tyler recommends cooking the pork for 6 hours at 300 degrees – we cut corners and set the oven for 250 and went to sleep (about eight hours). The next morning the pork was fall off the bone tender. We let it cool down and put it in the fridge for the day and heated it back up right before dinner. We didn’t make the coleslaw with his recipe but we did make the BBQ sauce. Like I said, it isn’t the eastern NC style BBQ that I grew up with but it is finger licking good! I doubled the brown sugar in the sauce recipe to cut some of the vinegar – so taste as you go and adjust to your liking. I highly recommend this for a crowd!